Healthy and hearty

Try a clas­sic tasty soup, full of flavour, that’ll al­ways hit the spot

Diabetic Living - - SPUD CLUB -

CREAMY POTATO, MUSH­ROOM AND LEEK SOUP

PREP TIME: 15 MINS

COOK TIME: 30 MINS

SERVES 4 (AS A LIGHT MEAL)

3 tsp ex­tra vir­gin olive oil 1 leek, halved length­ways,

thinly sliced

300g mush­rooms, sliced 2 cloves gar­lic, crushed

750g Baby Spud Lite Pota­toes,

un­peeled, chopped

500ml (2 cups) salt-re­duced or

gluten-free veg­etable stock 250ml (1 cup) wa­ter

2 tsp whole­grain or gluten free

mus­tard

375ml (11/2 cups) milk

Freshly ground black pep­per Chopped chives, to serve

1 Heat the oil in a large saucepan over medium heat. Add the leek, mush­rooms and gar­lic. Cook, stir oc­ca­sion­ally, for 7-8 min­utes or un­til the leek starts to soften.

2 Add the pota­toes, stock, wa­ter, mus­tard and 250ml (1 cup) of the milk to the pan. Bring to a sim­mer over medium heat. Re­duce heat to medium-low and cook, par­tially cov­ered, for 20-25 min­utes or un­til the potato is very ten­der. Set aside for 10 min­utes to cool slightly. 3 Trans­fer the soup to a food pro­ces­sor and process un­til the potato is al­most smooth (it’s nice to leave it a lit­tle chunky). Re­turn the soup to the pan and stir in the re­main­ing 125ml

(1/2 cup) milk. Stir over low heat un­til warmed through.

4 Di­vide soup be­tween serv­ing bowls. Top with pep­per and chives to serve.

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